Mudslide Pie

Mudslide pie is so easy and really delicious!!!

This recipe is adapted from the Betty Crocker website.



Mudslide Pie
26 Oreo cookies, divided
1/4 C butter, melted
6 C coffee ice cream, softened (don't skimp! buy the good stuff!)
3 TBLS Kaluha
3 TBLS Bailey's Irish Cream
Caramel sauce, for garnish
Whipped cream, for garnish

Put 20 Oreos into the food processor and pulse until you have fine crumbs.
Add melted butter and process until combined.
Press cookie crumbs into the bottom and up the sides of a ungreased 9in pie plate.
Freeze for 15 minutes.
Mix softened ice cream with Kaluha and Bailey's.
Spread ice cream mixture into pie crust. Cover tightly with plastic wrap and freeze for at least 6 hours or overnight.
Remove pie from freezer 15 minutes prior to serving. Crush remaining 6 cookies in food processor. Serve Mudslide Pie topped with whipped cream, a drizzle of caramel and a sprinkle of cookie crumbs.
Enjoy!!

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This is what you need.


Don't skimp on cheap ice cream. You want creamy, delicious, strongly flavored coffee ice cream. If I'm not making it myself, I always choose Starbucks Coffee Ice Cream. It's spendy for those little containers, but SO worth it!!

Crush the cookies in the food processor then mix in the melted butter.


That little bottle of Bailey's isn't in the food processor. It's on the counter behind it.

Anyway, then press the buttery cookie crumbs into a glass pie plate.

Anyone remember when I asked Santa for a nice red pie plate??

See... he reads my blog. =)


Freeze that for 15 minutes.

Now mix up the ice cream and booze.

Mmmm... I licked all the lids before I threw them out.


6 cups of coffee ice cream


If you try stirring it up a bit first, it's easier to mix in the alcohol.




Fast forward 15 minutes.

Spoon your ice cream mixture into the cookie crumb crust.

Oh, look at that spoon, all covered with frozen mudslide... I should definitely lick that so it doesn't get the sink messy!


Cover with plastic wrap.

I didn't have plastic wrap. I only had plastic bags that go inside my heated pedicure booties. So I cut one open and used that.


But it wasn't very clingy, so I covered it with foil too.

Then into the freezer next to the Trader Jose's Chicken & Cheese Tamales overnight.


It doesn't have to be overnight, but it should be for at least 6 hours. And it doesn't have to be next to Trader Jose's Tamales either.

Take it out of the freezer about 10 - 15 minutes before you're ready to serve it.

Top slices with whipped cream, caramel sauce and a sprinkle of cookie crumbs.


This was SO good!! Perfect on a hot summer day. But really a yummy treat any time!

Try this!! It's delicious!!

Chocolate Guinness Cake with Bailey's Irish Cream Frosting

I've been wanting to make more cakes from scratch. Jon likes cakes from a box mix. They are his preference. So when there's an 'occasion' I typically make what he requests.

But we had friends over for dinner this past weekend and it just happened to be Drew's birthday. So I decided to make them my cake guinea pigs. Actually, there really is no shortage of volunteers for this position, but it's easier when they come to my house.

With St Patrick's Day coming up, I went with the Guinness Stout Chocolate Cake and frosted it with Bailey's Irish Cream Frosting.

This is a Nigella Lawson recipe. I used a different frosting than the one included with the recipe, so I've left out that part. The Bailey's Irish Cream Frosting recipe is from Food.com



Chocolate Guinness Cake
1 cup Guinness stout
10 tablespoons unsalted butter
3/8 cup unsweetened cocoa
2 cups superfine sugar (I used granulated)
3/8 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda

Preheat oven to 350F
Pour the Guinness into a large sauce pan. Add butter and heat until melted. Whisk in cocoa and sugar. In a small bowl, whisk together eggs, sour cream and vanilla. Add to sauce pan and mix well. Add flour and baking soda and whisk until smooth.
Pour into a greased, parchment paper lined 9 in springform pan. Bake for 45 - 60 minutes. Cool completely in pan on rack.
Move to cake plate and top with Bailey's Irish Cream Frosting.

Bailey's Irish Cream Frosting
8 oz cream cheese, room temperature
4 TBLS butter, room temperature
3 cups powdered sugar
3 - 4 TBLS Bailey's Irish Cream

In a medium bowl, blend together cream cheese, butter, and Bailey's. Gradually add powdered sugar, mixing well until it's all incorporated. Use immediately.

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First you need some Guinness. Jon doesn't care for Guinness, so it's not something we keep on hand. We picked this one up at Smokin' Joe's.


Even though he doesn't care for Guinness, he took one for the team and finished it for me, since I only needed a cup.

Pour one cup of Guinness into a large sauce pan with the butter. Heat until butter is melted.


Turn off heat when butter is melted.

Whisk in cocoa


I used Dutch Process Cocoa from Penzey's.

And sugar


I didn't have superfine sugar, so I used granulated. It seemed to work out fine.

Whisk together eggs, sour cream & vanilla



Whisk that into the chocolate stout mixture


Then whisk in the flour and baking soda until smooth



Line a 9 in springform pan with parchment paper and butter the sides


Pour cake batter into prepared pan


Bake at 350F for 45 - 60 minutes

Cool in pan on wire rack until completely cooled


No worries about the grand canyon around the edge, it will get covered with frosting.

Move to cake plate and top with Bailey's Irish Cream Frosting.



If you look at the two previous pictures, you'll notice that the middle of the cake has sunk a bit. It probably could have cooked a few more minutes, but the pick came out dry, so I took it out. I'm pretty new to this cake from scratch thing.

Anyway...

A few tablespoons of Bailey's from a mini and you still have a little left for later.


Beat butter, cream cheese & Bailey's until well combined. Beat in powdered sugar.


Top the cake with a generous covering of the frosting.


I have to say... this frosting is amazingly delicious!
LOVE LOVE LOVED IT!



So the middle definitely could have been done more.


I typically don't care for chocolate, but I had a small piece and it's delicious!

You get just a hint of the stout flavor.

Very thick, rich, moist decadent cake.

I really can't recommend it enough. Everyone really loved it!

Irish Car Bomb

Yesterday Pittsburgh celebrated St Patrick's Day with our annual parade and drinking in public from 8am until around 3am. Yup 19 hours of straight drinking. I'm pretty sure thousands of Irish Car Bombs were consumed in addition to many many many gallons of beer.

Late in the afternoon as we watched the streets fill up with partiers all decked out in green, I asked Jon, "Hey!! Will you do me a favor and drink an Irish Car Bomb?"

Being the nice guy that he is, he agreed.

To make an Irish Car Bomb, you need Irish Stout and Irish Cream. We had some Bailey's Irish Cream, but no stout. So he walked to the Intermission Lounge around the corner. They had no Irish stout... and there were a gazillion drunks out, so he came back home... with no Irish Stout.

He offered to drink one made from a Penn Dark. I let him know that he could practice on one of those, but that I'd wait until tomorrow to get pictures with stout. So he practiced... and I had a margarita! I did have a sip of his German Car Bomb and I was kinda surprised that I actually liked it!

Fast forward to today. We had a kinda late breakfast... then a little while later, Jon said he was ready to try the Irish Car Bomb again and left in search of Irish Stout.

He brought home a Murphy's Stout and a Young's Double Chocolate Stout from Smokin' Joe's Saloon.

Yay!! Murphy's Irish Stout!

It's Irish Car Bomb time!

You'll need:
Irish Stout
Irish Cream
Pint glass
Shot glass



Pour the chilled stout into the pint glass.


Pour a shot of Irish Cream and let the stout settle.




Now drop the entire shot glass into the pint glass filled with stout.




Now chug it!


That's it!


Jon's so sweet, taking one for the team and starting out the day with an Irish Car Bomb for my blog!!

Thanks Baby!